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Italian Style Chicken

Chicken plays an important role in the cuisine of the farmers of the Veneto countryside. From the chickens, farmers could get eggs and when the time came, every single part of the chicken was used, including the legs and the head. But don’t fret, we are only using the legs, the breast and the wings in this Italian Style Chicken recipe.

Pollo all’uccelletto – Birdy Chicken

Italian Style Chicken

Pollo all’uccelletto by Cook In Venice

Ingredients for 6 people:

1 whole chicken, cut into pieces, washed

4 spoons of olive oil

120 gr of chopped pancetta

1 finely chopped onion

1 finely chopped glove of garlic

1 glass of dry white wine

7/8 leaves of fresh sage finely chopped

salt and pepper to taste

In a large pan (which can be put into the oven later) gently fry in the olive oil the pancetta, the onion, the garlic until there are nice and golden. Add the chicken, the salt and pepper, the white wine and the sage leaves.

Gently cook for 2 minutes them place the pan in the oven and cook at 200 degree, gas mark 5 for about 1 hour or until the chicken is nice and golden and cooked through.

Serve hot with Venetian Style Potatoes.